Chicken Tortilla Soup

32 oz chicken broth
2 cans diced tomatoes
1 can diced tomatoes with green chilis
6 oz tomato paste
2 cups frozen corn
2 cups cooked chicken
1 tsp. garlic powder
1/2 tsp. cumin
1/8 tsp. chili powder
10 corn tortillas
cheddar cheese
Mix all the ingredients in a large pot or slow cooker. Bring it to a boil, then turn it down to simmer while you fix the tortilla strips. Or cook on high in the slow cooker for 4-5 hours.

For the tortilla strips, cut a stack of 10 tortillas in half. Then slice them into 1/4″ slices. Fry in hot oil in a skillet and drain on paper towels. Serve the soup with the tortilla strips and shredded cheese.